Korean King Oyster & Quail Egg Braise
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
King oyster mushrooms soak up the soy broth and turn light brown, giving this quail egg braise a meaty chew alongside the soft eggs.
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The mushrooms braise first until they wilt and soak up plenty of seasoning, while the eggs join later and never simmer long enough to toughen. Mushrooms sliced at least 1 cm thick hold on to that chew. With no chili at all, just garlic and black pepper, it stays mild, and a spoonful of syrup at the end adds shine and rounds off the saltiness. Stored in the fridge with its remaining broth, both mushrooms and eggs stay moist, which makes it an easy side to portion into packed lunches.
Ingredients
Instructions
- 1
Slice 250 g king oyster mushrooms at least 1 cm thick so they keep some bite.
Chop 1/2 scallion, then drain the 12 boiled quail eggs well so the braising sauce can cling to the surface.
- 2
Put 200 ml water, 2.5 tablespoons soy sauce, 1 teaspoon minced garlic, and 1/4 teaspoon black pepper in a pot.
Set it over medium heat and bring it just to a steady bubbling around the edges.
- 3
When the sauce comes to a boil, add the mushrooms and turn them once to coat.
Keep the heat at medium and braise for about 8 minutes, until the mushrooms soften and turn lightly brown.
- 4
Add the quail eggs and roll them gently while spooning the liquid over them.
Lower to medium-low heat and braise for 6 more minutes, avoiding a long boil so the eggs do not turn rubbery.
- 5
When only a shallow layer of liquid remains on the bottom, add 1 tablespoon oligosaccharide syrup and the scallion.
Simmer for about 2 minutes, until the surface turns glossy and the soy flavor tastes softer.
- 6
Turn off the heat, drizzle in 1 teaspoon sesame oil, and toss lightly so the coating stays glossy.
Let it cool briefly, check the seasoning, and store it with the braising liquid if refrigerating.
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